Ingredients:
10 ounces silken tofu, chopped
8 ounces strawberries, hulled and chopped
2 ripe bananas, chopped
1/4 cup superfine sugar or 1/4 cup caster sugar
Directions:
Blend the silken tofu, strawberries, banana, and caster sugar in a blender or food processor until smooth.
Pour the mixture into a shallow cake pan and freeze until almost frozen.
Remove from the freezer. Use a fork to roughly break up the mixture. Transfer to a large bowl and beat until it has a smooth texture.
Pour the mixture evenly into a 6×10 inch loaf pan. Cover and refreeze, until firm. OR freeze the blended mixture in an ice cream machine until thick and creamy, and then store in a covered container in the frezer.
Transfer to the refrigerator for about 30 minutes, to allow the ice to soften slightly before serving.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.